Hamburger Potato Soup with Hash Browns
This Hamburger Potato Soup with Hash Browns is a quick and easy potato soup made with frozen hash browns! No peeling or chopping needed. The potato hamburger soup cooks in one pot on the stovetop and is ready in just 30 minutes.
Servings: 8 servings
Ingredients
- 3 Tablespoons olive oil, divided
- 1 pound ground venison or 90% lean ground beef
- kosher salt
- 1 32-ounce bag southern style frozen hashbrown cubes
- black pepper
- 1 large yellow onion, diced
- 1 cup carrots, diced
- 3 celery ribs, diced
- 1 teaspoon ground thyme, divided
- 2 Tablespoons minced garlic
- 2 Tablespoons butter
- 6 cups chicken or beef broth
- 1 teaspoon Worcestershire sauce
- 4 ounces shredded cheddar cheese (1 cup)
- ½ cup heavy whipping cream
- ¼ cup fresh chives, minced
Hamburger Potato Soup Toppings
- bacon bits
- sour cream
- shredded cheddar cheese
Instructions
- Add 2 tablespoons of oil to a Dutch oven or soup pot over medium-high heat. Once hot, add ground venison and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it's cooked. Season with ½ teaspoon each salt and black pepper. Transfer cooked venison to a large plate.
- Meanwhile, toss hashbrowns with 1 teaspoon salt, and ½ teaspoon pepper in medium microwave-safe bowl. Cover tightly with plastic wrap and microwave on high until potatoes are hot, about 5 minutes. Set aside.
- In the same Dutch oven or soup pot, add remaining 1 Tablespoon of oil with onion, carrots, celery, ½ teaspoon of ground thyme, and ¼ teaspoon each salt and pepper. Sauté over medium-high heat until vegetables are slightly tender, about 4 minutes, stirring occasionally.
- Add the minced garlic and cook another 1 minute, stirring constantly.
- Add hashbrowns and butter and cook for 3 minutes, stirring constantly.
- Add broth, Worcestershire sauce, and remaining ½ teaspoon ground thyme. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to medium so it's gently simmering. Continue to simmer for 7 minutes, stirring occasionally.
- Puree soup with immersion blender until smooth, about 1 minute. (Alternatively, puree soup in batches in blender until smooth, then transfer back to Dutch oven and keep warm over low heat.) Whisk shredded cheese into soup until melted. Whisk in cream, chives, and cooked ground meat. Season with salt and pepper to taste.
- Serve with all your favorite potato soup toppings: bacon bits, sour cream, and more shredded cheese and chopped fresh chives.
